How to make it

Place arugula leaves into a large mixing bowl. Place raspberry vinegar, sugar and salt into a blender and blend for 15 seconds. With blender running on low, slowly drizzle canola oil in until emulsified. Pour into serving bowl and stir in poppy seeds.

Drizzle dressing slowly over arugula leaves while gently tossing to coat. Place onto 4 serving dishes. Top each salad with gorgonzola and toasted pecans.